Dinner Menu

Our menus change with the seasons. Our chefs source seasonal ingredients from local farm friends and farmers markets’ to create old-world European culinary sensibilities and flavors.

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“As always, Green Valley Grill did not disappoint. Whenever I am asked for a recommendation for a “good place to eat” in Greensboro, I don’t hesitate. GVG is first on my list. The food is always fresh, thoughtfully prepared and delightful to eat! Always something interesting on the menu, too. Outdoor seating under the pergola was the perfect place! They even supplied warm lap blankets. So thoughtful. I will be back again and again.” – OpenTable Review


Calamari, mojo verde 13

Blue Crab and Spinach Dip, lavosh 16

Truffled Fries, Parmesan-lime aïoli 9

Chili Dusted Crispy Artichokes, pistachios, clementine coulis 13

Wood-Fired Baked Shrimp Santorini, yellow onion, red bell pepper, tomato, herbs, feta, crostini 16

Strawberry Bruschetta, sunflower butter, whipped ricotta, sunflower seeds, mint 13

Panko Crusted Ahi Tuna*, Bulgur wheat pilaf, chermoula verde, feta 17

Mediterranean Tapas, marinated olives, paprikash chicken skewers, traditional hummus, chili dusted crispy artichokes, shrimp ceviche, Za’atar labneh, grilled pita 19


Simple Tossed Salad, strawberries, cucumber, five herb buttermilk 6

Caesar Salad, romaine, croutons, Parmesan crisps 7

Mediterranean Salad, spinach, green beans, avocado, Bulgur wheat pilaf, spring onion, feta, kiwi vinaigrette 10

Gorgonzola Salad, garden rocket, candied walnuts, candied pancetta 9

Potato Leek Soup, chive oil 5/6

Soup for Today, Market Price


Short Rib Sliders, labneh, house-pickled vegetables, truffled fries, Parmesan-lime aïoli 15

Darn Good Burger*, herb mayonnaise, leaf lettuce, hand-cut fries (just ask for cheese) 14

Rotisserie Chicken Flatbread, basil pesto, roasted tomatoes, confit garlic, mozzarella, Parmesan 16

Truffled Mushroom Flatbread, whipped ricotta, caramelized onions, fontina, fresh thyme, Parmesan 15


Pan-Seared Duck Breast, clementine coulis, Greek roasted potatoes, wilted greens 33

♦ Vegetable Lentil Cakes, harissa, feta, strawberry salad, asparagus 23

♦ Crispy Crab Cakes, tomato-cipollini onion aïoli, Greek roasted potatoes, asparagus 34

♦ Wood-Fired Grilled Salmon*, strawberry-mint relish, polenta, seasonal vegetable 29

Parmesan Crusted Chicken, herb goat cheese, fried capers, lemon-garlic sauce, mashed potatoes, seasonal vegetable 25

♦ Pan-Seared Scallops, mojo verde, fried capers, lemon zest, Bulgur wheat pilaf, wilted greens 37

Today’s Chef Selection, (please ask your server) Market Price

♦ Pasta Bolognese, rich ragu of ground beef, sweet Italian sausage, tomatoes, Gemelli pasta, ricotta, basil pesto 25

Baked Pecan Crusted Trout, lemon beurre blanc, polenta, seasonal vegetable 28

♦ Wood-Fired Grilled Filet Mignon*, green peppercorn cream, mashed potatoes, wilted greens 36

♦ Rotisserie Chicken, chermoula verde, Greek roasted potatoes, asparagus 25

♦ Sherry Braised Beef Short Ribs, Sherry jus, mashed potatoes, wilted greens 34

♦ Chef’s Features

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

™ & © 2023. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.
GVG is 100% Employee Owned